Spanish Potato Salad
I’m not big on potato salads, especially the mayonnaise kind, but I think the steak called for a potato side dish. This recipe is based on one from Gourmet, but I modified it to use the piquillo peppers I had in my cabinet, and replaced the olives with capers. It was a nice accompaniment to the steak and serves 6.
3 garlic cloves
3 T Sherry vinegar
1 t salt
1/4 t red pepper flakes
5 T olive oil
3 lb hot cooked potatoes (such as Yukon Gold), cut into bit size pieces
2/3 c bottled piquillo peppers, cut into bite size pieces
2/3 c fresh flat-leaf parsley, chopped
2 T capers, or 1/3 c kalamata olives, halved
Cook potatoes- rinse potatoes, scrub if needed, and cut into bite size pieces and place into a stock pot. Cover with cold water and bring to a boil- cook at a low boil for 15 minutes, or until potatoes are tender when pierced with a knife. Drain.
While potatoes are cooking, prepare the vinaigrette. Mince garlic and mash to a paste with a pinch of salt, using the side of a large knife. Put in large bowl and whisk in vinegar, salt and pepper flakes. Whisk in oil.
Add the hot potatoes to the vinaigrette and toss to coat. Let the potatoes cool to a warm, but not hot, temperature- about 30 minutes. When ready to serve, stir in peppers, parsley and olives or capers. Serve warm or at room temperature.